My plan is that this block will be quite free form, with activities for it weaving in and out through our day. I'm not quite sure what produce will still be available (I know there will be some) so I'm leaving that open as well. Part of the learning will be figuring out what foodstuffs are still around at the end of September. Independent reading will include Little House in the Big Woods, Little House on the Prarie and Caddie Woodlawn, which are full of food preservation! We will be visiting the Farmers' Museum and Old Sturbridge Village. We will also spend two days watching very closely while the fields around us are hayed.
Week One - Drying
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Introduce the idea of people using different ways to store food before refrigeration. Brainstorm ways people could have done this.
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Introduce drying as a very simple, and maybe the first, way that people saved food.
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Discuss different ways of drying food: hanging in the open air, laid out in the sun, over a smoky fire.
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Make 3/4 booklet - make title page for front cover with border, inside front cover illustration of the method, front of flip-down page type of foods preserved with this method, inside of flip-down page notes on this method of preservation.
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Walk around the property and visit the farmer's market to determine what we will dry. Ideas for this: make and hang wild herbs for tea (mint, red clover); string and hang sliced apples; veggies for soup in dehydrator; something out in the sun; see if Dan can teach us how to smoke dry fish.
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Begin planning for harvest dinner: make guest list; plan our contribution to the menu; make supply list (include food and supplies)
Supplies needed: screens for drying outside, twine and yarn, dehydrator
Week Two - Pickling / Fermenting
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Discuss pickling and fermenting and the different foods that can be preserved in this way.
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Make 3/4 booklet - make title page for front cover with border, inside front cover illustration of the method, front of flip-down page type of foods preserved with this method, inside of flip-down page notes on this method of preservation.
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Decide what we will pickle/ferment. Probably dill pickles or beans, sauerkraut, yogurt.
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Continue planning for harvest dinner.
Supplies needed: canning jars, cucumbers or beans, cabbage, milk, vinegar, dill, pickling spices
Week Three - Canning
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Discuss canning and the different types of food that can be preserved with canning.
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Make 3/4 booklet - make title page for front cover with border, inside front cover illustration of the method, front of flip-down page type of foods preserved with this method, inside of flip-down page notes on this method of preservation.
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Decide what we will can together. Applesauce for sure, maybe pumpkin butter, or ? Watch and listen to those lids popping tight!
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Review other booklets.
Supplies needed: canning jars, canner, produce
